Oct 17, 2007

Chicken Stew

For this recipe we use chicken thighs, as they seem to be moister and easier to serve.

Credit: Christopher Hirsheimer

SERVES 6 – 8

Some recipes for this dish use stewing chickens, but we like to use chicken thighs, which are moist and easier to serve.

4 tbsp. butter
4 lbs. skinless chicken thighs
4 ribs celery, sliced
4 carrots, peeled, trimmed, and sliced
1 small yellow onion, peeled and sliced
2 tbsp. tarragon vinegar
1 tsp. fines herbes (a blend of parsley,
chervil, tarragon and chives)
1 bay leaf
Salt and freshly ground black pepper

1. Melt butter in a large cast-iron pot or heavy-bottomed casserole over medium-high heat. Working in batches to avoid crowding the pot, add chicken and cook until well browned, 6–8 minutes per side. Transfer chicken to a large plate and set aside.

2. Meanwhile, bring 4 cups water to a boil in a small pot over high heat. Reduce heat to low to keep water hot.

3. Add celery, carrots, onions, vinegar, fines herbes, and bay leaf to pot with butter and rendered chicken fat, scraping any browned bits stuck to bottom of pot. Season to taste with salt and pepper and cook until vegetables begin to soften, about 3 minutes.

4. Return chicken and any accumulated juices to pot, add enough hot water to just cover chicken (about 3 cups), and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Discard bay leaf.

This article was first published in Saveur in Issue #50

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Ratings & Reviews (11)

by jockeyhollow on 2009-11-23

this is the kind of cooking that brings feelings of warmth and home to the forefront of my palate. The richness of the chicken stock, along with root vegetables and the darkly scented chicken flesh make for a meal that tastes even better the next day.

Flavors such as these are good for the soul. It would be possible to insert a potato dumpling, like those in Frogmore Stew for a one plate meal with all the stuffing.
www.wildriverreview.com/wildtable

by coreyandrew on 2009-12-22

This is an all around great recipe. The success is all up to the spices. Dont skip the tarragon! Serve with a substantial portion of crusty bread to soak up the broth. Enjoy!

by nhaperkins on 2010-01-28

Wonderful flavor and easy. Have made this several times and love it more each time. Simple and elegant.

by Mia812 on 2010-10-07

Are these boneless chicken thighs or is the stew served with bone-in chicken?

by lonegungirl on 2010-10-10

Nice flavor, but a little watery.

by nashwill on 2011-01-10

Mia812 hit the nail on the head: your illustration shows boned chicken meat, but the boning step is not in the text of the recipe. Escoffier could get away with that, but the rest of us can't! I suggest that the thighs should be boned after they've cooled from browning, and before they go back in the pot. It might be a Good Thing (sorry, Martha!) to add the bones to the pot and remove them before serving. To jockeyhollow: regular biscuit-dough dumplings would be very nice with this, too, with or without thickening the broth to gravy. If you want simple potato dumplings, one could use the widely-available potato gnocchi.

by ALKALINEMO on 2011-01-12

@lonegungirl - maybe throw in a little potato starch to thicken it?

by INOXYDABLE on 2011-09-06

Replace the water with good, homemade chicken stock and grate any kind of air dried cheese, once in the serving bowl...now you're talking..and don't discard the bay leaf...who ever gets it in their bowl is blessed with good health...?!

by GIGICOOKS on 2012-02-19

Marvelous recipe! I cooked the thighs bone-in, then removed the bones but cooked them in with the stew, removing them after the hour. Used chicken broth instead of hot water, and used more than the 4 cups. Didn't have fines herbes on hand, so used a combo of chives, tarragon and parsley instead. The broth tastes spectacular, and as someone recommended, we served it with a substantial portion of crusty baguette!

by LATOQUE on 2012-10-17

What? No rosemary or thyme?

by RONNASHOSTAK on 2012-10-30

NanaLovestoCook

This was a fantastic recipe and quick and very easy to make. I used boneless, skinless chicken thighs instead of bone in. I substituted the water for low sodium, low fat chicken broth which made this a very flavorful dish. I also thickened it with arrowroot as both my husband and I prefer a thicker stew. I served it with brown rice. Absolutely wonderful. I will definitely make this again.

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